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My Dad's oven. - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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My Dad's oven.

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  • My Dad's oven.

    This is an oven my dad built at our winery in Tasmania. I apologize for the photos. They are frame grabs from video. I'll get more. The oven is on a stone base, and was made by pouring five inches of refractory cement used for making boilers on top of a solid polystyrene dome shape which was carved using hot wires. He dug out the polystyrene later. He clad it with local volcanic stone. I have used the oven on many occasions and it works great. I'm not sure about heat retention and whatnot, or how hot it gets, but we've cooked innumerable pizzas, roasts, breads, whole lambs, pigs, goats, you name it. He swears by the method, but I'm going with the pompeii. Pouring foundation in two days. Can't wait.
    Attached Files
    Last edited by redbricknick; 05-02-2006, 08:05 PM.
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